Recently I had a craving for a Thai peanut chicken I remembered making many times a few years ago, but for the life of me I couldn’t find the recipe. I finally realized that it was in a cookbook I gave away in one of my purges of my book collection before moving apartments. Thankfully I was able to find the book at the public library and I able to make the recipe once again. It was as good as I remembered it; a little spicy, and the chicken tender and tasty. I made a lot more broccoli than the original recipe called for, and I served it on brown rice.
This recipe comes from Charlotte Solomon’s Thai Cookbook.
What you need:
1 kg chicken breasts and/or thighs
1 teaspoon crushed garlic
2 teaspoons grated fresh or frozen ginger
1 tablespoon red curry paste
2 tablespoon peanut oil
1/2 cup spring onions, cut into 5cm lengths
1/4 cup roasted peanuts, finely chopped, or 2 tablespoons crunchy peanut butter
2 teaspoons brown sugar (or palm sugar, if you have it)
1 tablespoon fish sauce (optional)
1 cup coconut milk
3 cups broccoli florets
What you do:
1. Cut each chicken breast in half. If you are making brown rice you can start it now.
2. Combine the garlic, ginger and curry paste and coat each piece of chicken with it. Let the chicken sit for at least 20 minutes.
3. Heat the peanut oil on medium-high heat, and add the spring onions to the pan. Stir them for a few seconds, then remove them from the pan.
4. Add the chicken to the pan and cook until each side has browned.
5. Add the peanuts, sugar, fish sauce and coconut milk. Cook until the chicken is cooked through and tender.
6. Steam the broccoli.
7. Serve the chicken over rice with broccoli and top with sauce and spring onions.
I hope you enjoy it as much as I did!